The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-06-29
HoUsEHoLD HINTS.

White Cake.-0ne cup OF milk, two cups
of sugar, one-half cup of butter, two eggs
three cups OF -four one snd one-hslf tea
spoonfOls OF baking powder and q little
nutmeg.
Cream Sauce.-Melt three ounces of bat
ter; add flour to thicken with half pint of
cream; season with pepper and salt; LEI it
boil and serve with chicken, veal or sweet
breads.
Baked Beets-Wash half dozen smooth
beets and bske them in a moderate oven
for one hour; rub off the skins, haste them
with butter and lemon Juice, and return to
the ovan for five minutes.
Ginger Snaps.-Mix one pound of -four
and three quarters of a pound of white
sugar. Rub into it half pound Of butter,
two eggs well beaten. and an ounce of GIN
ger ground fine. Beat all well together,
roll out the dough TO the third OF al inch
u lex, cut ont the cakes and bake them.
hese ere far superior to ordinary ginger
snaps.
Cheese Cake.-Take two cups OF cottage
cheese, mash well, add three eggs, not
beaten, one at time, sugar to taste, one
tablespoonful OF flour. a little nutmeg, a
little salt ard milk enough to make little
thicker than custard. Bake an under
crust. When ready for the oven sprinkle
cinnamon on top, Make it about an inch
thick.
Stuffed lettuce am quite certain will
be new dish TO many of our readers.
Choose several firm, round heads of lettuce,
and after bringing them to a b Ill in sailed
hot water, drain Thoroughly. Cut out the
stalk end and fill the inside of the head
with minced, highly seasoned veal or
chicken lay them on baking pan, put q
little nice gravy over all and bake for fif-
teen minutes
Gravy for Baked Cod or Haddock.-Slice
an onion AID brown it in little butter,
then add teaspoonfuI of "Bouillon du
Bout" or beef Jelly, first dissolving it in
hot water. Thicker the mixture with a
little -four and set it where it will simmer
for fifteen minutes, throwing In little
bunch OF parsley. Then skim aud strain,
season with salt, pepper and tablespoon
iul of mushroom catsup. Serve in tu-
reen.
Baked TurDips.-Pare and slice, quar-
ter of an inch thick. some new turnIps, and
boil until tender in sailed boiling water.
Drain them, lay in pie dish and pour over
them the following sauce: Stir over the fire
one ounce each Of butter and flour until
they are perfectly smooth: add slowly a
| cup Of rich milk that has been brought to
| the boiling point, and season with white
pepper and salt. Sprinkle them with two
| tabiespoonfuls of grated cheese, and over
all dust bread crumbs thickly, and brown
in q quick oven.
A Delicious Dish.-Grate a cocoanut in a
| glass dish. cover with layer of sweetened
strawberries or raspberries, and the fruit
with whipped cream.
sarsaparilla Mead -Three pounds sugar,
three ounces tartaric acid, one ounce cream
| talter, one ounce flour, one ounce essence OF
sarsaparilla, three quarts water. Strain
and bottle it, then let it stand ten days be-
| fore using.
Strawberry Ice Cream.-Sprinkle sugar
over the berries, mash, and rub through a
fine sieve, measure the juice and use one
| pint of juice to two quarts of cream OF
| cus.srd. Add more sugar, as the berries re.
| quire.
Maple Beer.-To four gallons boiling
water put one quart maple syrup and one
| tablespoonful essence of spruce when
about milk-w warm add one pint yeast. and
when fermented bottle it. In three days II
| will be fit for use.
| Raspberry Blanc Mango. the fresh
berries, strain the juice, sweeten it and put
it over the fire in porcelain kettle. When
Ii boils stir 1t in some corn.starch rubbed
smooth in cold water. The starch should
be used in the proportion of two table
spoonfuls to one pint OF juice. When
thickened and thoroughly cooked, pou,